How long is the tour?

Choose the 90-minute factory-only tour or the roughly three-hour experience that adds an olive grove walk; both options are available when booking.

Are the facilities accessible?

Yes — facilities are 100% accessible and include adapted toilets.

Dogs are not allowed indoors at the factory, but there is an outdoor place for them on site.

Yes — the visit concludes with a guided tasting of three Esencial Olive Extra Virgin Olive Oils.

How do I get there from Baeza or Úbeda?

The mill lies about 6 Km. from Baeza and 14 Km. from Úbeda; driving is the easiest option and directions are provided at booking.

Can I buy oil on site?

Yes — guides commonly recommend purchasing a bottle to compare freshness against supermarket oils.

Inside Jaen's Olive Oil Mills: Oleícola San Francisco Tasting & Tour

Adventure Brief

Walk inside an operational olive mill near Begíjar to see both the creaking hydraulic presses of the past and the stainless-steel centrifuges of today. End with a guided tasting of three distinct Extra Virgin Olive Oils—and optional typical tapas—for a quick, sensory course in Jaén’s celebrated olive landscape.

1.5–3 hours

easy

From €33.59

Begíjar's olive groves define the northern reaches of Jaén’s rolling agricultural landscape, and a visit to Oleícola San Francisco C/Pedro Perez s/n 23520 Begijar (Jaén) puts you at the crossroads of tradition and modern production. At the meeting point Calle Pedro Pérez s/n cruce con camino Bajo de Baeza, guides introduce the region’s main olive varieties and explain why Jaén is often called the capital of olive oil. The tour moves through an atmospheric old mill where hydraulic presses, capachos and wood-and-stone systems from decades past still sit where they worked, accompanied by a short projection showing mid-century methods. That portion of the experience reveals how oil was conserved in old cellars and how local communities made do before industrialization.

From there the group crosses into the modern factory where stainless-steel tanks, centrifugation lines and automated decanters translate green fruit into clear, peppery extra virgin oils. Guides show the stages—crushing, malaxation, separation—and point out the by-products and waste streams that producers manage today. This contrast between the two spaces is the trip’s core: an interpretation of continuity, not replacement, that highlights craft, taste and technology.

The tasting is intimate and focused: three Esencial Olive Extra Virgin Olive Oils presented to reveal three flavors and three aromas. Tastings include practical instruction in tasting technique so visitors can identify bitter, pungent, and fruity notes and trace them to harvest timing, olive variety and processing choices. A short video of harvesting brings the grove work to life, connecting the sensory experience in the glass to the trunks and terraces outside.

Practical details are straightforward: the site lies roughly 6 Km. from Baeza and 14 Km. from Úbeda, and the activity can be booked as a 90-minute factory-only visit or roughly three hours with an added olive grove walk. Facilities are 100% accessible with adapted toilets, and dogs are welcome outdoors but not inside the factory. The address listed for the visit is Oleícola San Francisco C/Pedro Perez s/n 23520 Begijar (Jaén).

This is part food education, part local history lesson. For anyone interested in agriculture, gastronomy or how small changes in processing can alter flavor, the mill visit offers a compact, sensory course in olive oil literacy that makes Jaén’s landscape and labor legible in a single afternoon.

Expect the mill air to carry green, grassy aromas and the metallic tang of oil. Tasting with rustic bread or the optional typical tapas at the olive oil mill shows how temperature and texture shift flavor. Guides suggest buying a bottle to compare with supermarket oil and notice freshness. Whether arriving from Baeza or on a longer Jaén itinerary, this short, focused tour sharpens your palate and connects you to working groves and local craft.

About Oleicola San Francisco S.L.

Oleicola San Francisco S.L. is an olive oil producer and tour operator based in Begíjar, Andalucía, offering guided visits to olive mills and groves in the Jaén region. The company leads guests through traditional presses and modern extraction facilities, explaining harvesting and processing methods and showcasing both historic tools and contemporary technology. Tours include guided tastings of three distinct extra virgin olive oils, with instruction on identifying flavors, aromas, and quality characteristics.

Several tour formats are available: standard mill visits with tastings; extended visits that include a typical local lunch or tapas; and private, personalized tours. Some experiences are offered in French to accommodate international visitors. One of the featured options is a three-hour guided visit combining mill and grove exploration with a tasting session.

Visits take place on-site at olive mills and adjoining olive groves around Begíjar and the wider Jaén area in Andalucía. The itinerary highlights the region’s long olive-growing tradition and the transition from historic equipment to modern production techniques. Tasting sessions focus on extra virgin olive oil varieties produced locally, presented in a scenic setting.

Oleicola San Francisco S.L. emphasizes authentic, on-site experiences that connect visitors to Jaén’s olive culture. The company’s tours are suitable for food lovers, cultural travelers, and those interested in agricultural heritage, offering educational, sensory, and culinary elements in a single visit.

Booking options vary by season and group size, with private visits tailored to families, small groups, and special events; schedules typically include time for questions, live demonstrations, and photo opportunities.